Directions: 1. Preheat the oven to 400F2. Take the butter (not the ¼ cup) and spread it generously in the 6 ramekins3. Coat the butter with sugar and set on a cookie sheet. Make sure they aren’t touching4. Melt the chocolate with the butter and put in a bog bowl5. In a mixer take the egg yolks and the sugar and mix on high until they are light and fluffy, about 5 min. this can be done while the chocolate is melting6. Stir together the chocolate and egg mixture until combined in the big bowl7. Add the vanilla and cinnamon and stir8. In a clean dry mixing bowl add the egg whites and cream of tartar9. Put on high and once they begin to turn white add the Tbsp of sugar10. Mix until they become stiff peaks11. Add 1/3 of the whites to the chocolate mixture and mix together12. Add the rest and fold together until smooth13. Spoon into ramekins ¾ of the way and put in the center of the oven14. You will be serving there IMMEDIATELY, so if you are not ready, cover them with plastic and you can store in the fridge for a couple of hours15. Bake in the center of the rack for 10 min or until they poof up and the edges begin to crisp. Try not to over bake16. Serve with the bananas foster in the center or on the side

Rating: 4.5 strawberriesNotes: Ok, so I was going to make molten chocolate cake, but messed up by not halving the recipe like I meant to, so it turned into chocolate soufflés! They are SOOO good! Thanks for sharing with me Audrey! She came in the door at just the right time. The bananas foster in the center makes it PERFECT. There is nothing more perfect than fruit and chocolate. This is SUCH a great treat. You have to serve it right out of the oven or the soufflé will fall, so make sure to be on top of that, have the plates ready and everyone seated. They still taste killer if they fall, so don’t worry about it. 6 days left guys!! The magic continues!

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Annie Is As Annie Does: Mission Statemant

Beginning August 1, 2009, every day for 365 days (1 year) I will create and cook a new recipe. Be it intricate, time consuming, or tiring, I will do it every day. Why? to push myself, to commit myself, and to create something beautiful, shareable, and hopefully edible...Reminder, i wont be BLOGGING everyday, but i will be cooking every day and posting as often as i can...i would rather be tied to cooking than a computer!